5 Reviews

This was really tasty, though I did not make it as a "cookie." I made it as a crisp, minus the bottom crust, and served it in bowls with ice cream or half & half. My husband went nuts for it, and insists that I make another batch with the one remaining giant zucchini sitting in the kitchen. :) Making it as a dessert rather than bars reduced the amount of butter, sugar and flour (and calories), as well as simplified the process. I mixed 1/2 cup margarine, 1 1/3 cups flour and 1 cup sugar w/ a pastry cutter for the topping, added 1/2 cup to thicken the zucchini mixture as directed, and then added about 1/2 cup chopped walnuts along w/ the cinnamon to the portion remaining. I cooked the zucchini as directed (used about 9 cups, cooked in 1 cup lemon juice), except subbed 1/2 cup Splenda for half of the sugar. When thickened, I poured it into a 9 x 13 pan sprayed w/ Pam, added the topping, sprinkled it w/ more nutmeg, and baked @ 350 for an hour. Really tasty, and seemed to be better still the next day. Thanks for a great way to use those garden giants!!! lol

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CCPontiac September 20, 2011

Ummm good!!!!!!!!!!!!!!!! Made up a few batches and canned the filling and put flour mixture in freezer. Has been an easy and delicious dessert for when I need a dessert in a hurry. We enjoyed this recipe so much during the summer, decided to make it up for winter use also.

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Nana K February 25, 2009

It doesn't taste like apples, but it also doesn't taste like zucchini. It is a really good dessert. Use it as a crisp and don't forget the ice cream.

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CookingSandefer July 27, 2007

Recieved this recipe from my Mother a few days ago, it is truly outstanding! Wished I would have had it sooner! Nobody can tell this isn't apple, and it uses up one HUGE zucchini. This is now my favorite zucchini recipe!

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Jess_WI August 20, 2006
Zucchini Bars